Coconut Lime Chicken Stir Fry

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This stir fry pulls together thin-sliced chicken, snap peas, and bell pepper in a sauce built from coconut milk, fish sauce, and fresh lime juice. The sauce is light enough to coat the vegetables without turning heavy, and the lime keeps the coconut from reading as sweet.

I use a screaming-hot wok or large skillet here. High heat is what gives the chicken those slightly charred edges and keeps the vegetables crisp rather than soft. That texture contrast is what makes the dish work.

It comes together in about 30 minutes, start to finish, and the sauce ingredients are mostly pantry staples. If you keep a can of coconut milk and a lime around, you’re most of the way there.

Why You’ll Love This Recipe

• One pan, ready in 30 minutes on a weeknight
• Coconut lime sauce is creamy but not heavy
• Crisp-tender vegetables hold their texture throughout
• Easy to swap proteins or vegetables based on what’s available

Ingredient Notes

• Chicken breast: Slice against the grain into thin strips, about 5 mm thick, so they cook through quickly. Chicken thigh works just as well and stays a little juicier.
• Coconut milk: Use full-fat canned coconut milk for a sauce that coats the chicken and vegetables properly. Light coconut milk produces a thinner, watery result.
• Fish sauce: This is the main salinity driver in the sauce. If you need to keep it vegetarian, soy sauce or tamari at about two-thirds the quantity is a workable substitute.
• Fresh lime: Both zest and juice go in at the end, off the heat, so the brightness doesn’t cook off. Bottled lime juice is flat by comparison and not recommended here.
• Snap peas: Add them late in the cook so they stay snappy. Frozen edamame or thinly sliced zucchini can stand in if snap peas aren’t available.
• Red bell pepper: Thinly sliced so it softens just enough in the wok. Yellow or orange pepper work equally well; green pepper will read more bitter against the coconut.
• Fresh ginger: Grated or finely minced. Ground ginger in a pinch, but use half the quantity since it’s more concentrated and lacks the fresh heat.
• Cornstarch: A light coating on the chicken before it hits the pan helps it brown faster and keeps the texture tender. Arrowroot powder works as a 1:1 swap.

Coconut Lime Chicken Stir Fry

A fast, high-heat stir fry with sliced chicken, crisp vegetables, and a coconut milk and lime sauce. Ready in 30 minutes and served over jasmine rice.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Calories: 390

Ingredients Method Notes

Ingredients

  

Chicken and coating

• 600 g boneless skinless chicken breast or thigh sliced into thin strips, about 5 mm thick
• 2 tbsp cornstarch
• 1/2 tsp salt
• 1/4 tsp black pepper freshly ground

Stir fry

• 2 tbsp neutral oil (vegetable or avocado)
• 4 garlic cloves minced
• 1 tbsp fresh ginger finely grated
• 1 large red bell pepper thinly sliced
• 200 g snap peas strings removed
• 4 scallions cut into 4 cm pieces, white and green parts separated

Coconut lime sauce

• 240 ml full-fat canned coconut milk about 1 cup
• 2 tbsp fish sauce or soy sauce for vegetarian
• 1 tbsp soy sauce
• 1 tsp brown sugar
• 1 tsp lime zest from about 1 lime
• 2 tbsp fresh lime juice from about 1 lime
• 1/4 tsp red chili flakes optional, adjust to taste

To serve

• 4 servings jasmine rice cooked according to package
• small handful fresh cilantro or Thai basil torn
• 4 lime wedges for serving

Method

 

Prep the chicken

1. Pat the chicken strips dry with paper towels, then toss with the cornstarch, salt, and black pepper until each piece is lightly coated.
2. In a small bowl, whisk together the coconut milk, fish sauce, soy sauce, brown sugar, and chili flakes. Set aside. Don't add the lime zest and juice yet.

Cook the chicken

1. Heat a large wok or heavy skillet over high heat until a drop of water evaporates on contact, about 2 minutes. Add 1 tablespoon of oil and let it shimmer.
2. Arrange the chicken in a single layer. Let it cook undisturbed for 90 seconds until the bottom is golden and slightly crisp, then stir fry for another 2 to 3 minutes until cooked through and no longer pink. Transfer to a plate.

Stir fry the vegetables

1. Add the remaining 1 tablespoon of oil to the hot wok. Add the white parts of the scallions, garlic, and ginger. Stir constantly for 30 to 45 seconds until fragrant but not browned.
2. Add the red bell pepper and cook for 2 minutes, stirring frequently, until slightly softened but still with some bite.
3. Add the snap peas and the green parts of the scallions. Stir fry for 1 minute until the snap peas are bright green and just tender.

Finish the sauce

1. Return the chicken to the wok. Remove the pan from the heat and pour in the coconut milk sauce. Stir to coat everything evenly.
2. Return the pan to low heat and cook for 60 seconds, stirring gently, until the sauce is just warmed through and lightly coats the chicken and vegetables.
3. Remove from heat. Stir in the lime zest and lime juice. Taste and adjust salt or lime as needed.

Serve

1. Spoon over cooked jasmine rice. Top with torn cilantro or Thai basil and serve with lime wedges on the side.

Notes

Nutrition is calculated for the stir fry only and does not include the jasmine rice. Sodium varies depending on the fish sauce brand used.

Tips for Success

• Pat the chicken strips completely dry before coating in cornstarch so they sear rather than steam in the pan.
• Heat the wok until a drop of water evaporates on contact before adding oil, then let the oil shimmer before adding chicken.
• Cook the chicken in a single layer and don’t stir for the first 90 seconds so you get color on at least one side.
• Add the coconut milk off the heat once vegetables are done, stir to combine, then return to low heat for 60 seconds only.
• Zest the lime directly over the finished dish, not the cutting board, so none of the oils are lost.

Variations

• Swap chicken for raw shrimp, reducing cook time to about 2 minutes per side.
• Use firm tofu pressed and cubed for a plant-based version with the same coconut lime sauce.
• Add a teaspoon of red curry paste to the garlic and ginger step for a spicier, Thai-leaning sauce.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. The sauce may thicken as it cools because of the coconut milk and cornstarch.

Reheat in a skillet over medium heat with a splash of water or coconut milk to loosen the sauce back to its original consistency. Microwave works in a pinch at 70% power for about 90 seconds, stirring once halfway through.

I don’t recommend freezing this one. The vegetables lose their texture after freezing and thawing, and the coconut milk sauce can split.

Serving Suggestions

Jasmine rice is the natural base here. The sauce soaks into the rice in a way that makes the whole bowl feel cohesive. Brown rice or cauliflower rice both work if you prefer.

For a lighter serve, spoon it over rice noodles or tuck it into large butter lettuce cups the way green lentil walnut lettuce wraps use them, for a lower-carb option that still carries the sauce well.

A few torn Thai basil leaves or fresh cilantro on top add contrast. Sliced red chili on the side lets people adjust the heat themselves.

FAQ

Why does my coconut lime sauce turn watery in the stir fry?

The most common reason is adding the coconut milk too early over high heat, which causes it to break and release water. Add it off the heat or over low heat only after the chicken and vegetables are cooked through, and simmer for no more than 60 seconds.

Can I use lime juice from a bottle instead of fresh lime in this stir fry?

Fresh lime gives you both juice and zest, and the zest is where most of the aromatic punch comes from. Bottled juice can substitute in the sauce, but you’ll miss the brightness that the zest adds at the finish.

Can I prep the coconut lime chicken stir fry components ahead of time?

You can slice the chicken, mix the sauce ingredients, and cut the vegetables up to 24 hours ahead, storing them separately in the fridge. Don’t combine until you’re ready to cook, or the lime juice will start to break down the chicken texture.

Is coconut lime chicken stir fry gluten free?

It can be with one swap: replace the soy sauce with tamari or a certified gluten-free soy sauce. All other ingredients in this recipe, including cornstarch, fish sauce, and coconut milk, are naturally gluten free.

What noodles or grain pair best with coconut lime chicken stir fry?

Jasmine rice is the closest match to the Thai-leaning flavor profile here, since its slight floral note echoes the lime and citrus in the same way a bright citrus dressing lifts a grain bowl. Flat rice noodles like pad Thai noodles also work well if you want to skip the rice altogether.

What’s the difference between coconut lime chicken stir fry and a Thai green curry?

A green curry uses green curry paste as its base and simmers the ingredients low and slow in a heavier coconut broth. This stir fry is cooked fast over high heat with no curry paste, so the coconut and lime are the primary flavors rather than a backdrop to lemongrass and chili paste.